Veggie Moussakas. First, pour a bit of the lentil sauce on the bottom of the baking dish and spread. Add the remainder of the lentil sauce. Finally, spread bechamel sauce on top, making sure to smooth it out well with the back of a spoon.

Serve with salad." Save to favorites. I Made It Rate it Print Pin Share. A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. You can have Veggie Moussakas using 23 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Veggie Moussakas

1. You need 5 of Aubergines sliced.
2. You need 3 of Red bell peppers of choice.
3. You need 4 of Large potatoes sliced.
4. Prepare 4 of Zucchinis sliced.
5. Prepare 1/4 cup of Parsley chopped.
6. Prepare of Olive Oil.
7. You need of Salt and Pepper.
8. You need of Yogurt Bechamel Sauce:.
9. Prepare 5 tablespoons of Cooking Butter.
10. It's 8 tablespoons of All purpose flour.
11. Prepare 4 cups of Milk.
12. Prepare 1 cup of Yogurt (greek style).
13. It's 1 of Egg Yolk.
14. Prepare 1 cup of Bread crumbs.
15. It's 1 cup of Parmesan Cheese.
16. Prepare of Tomato Sauce:.
17. Prepare 5 of fresh Tomatoes cubed.
18. It's 5 tablespoons of Olive Oil.
19. Prepare 2 of Garlic Cloves diced.
20. You need 1 of Onion chopped.
21. Prepare 1 of large Carrot grated.
22. It's 2 tablespoon of Sugar.
23. It's of Salt and Pepper.

Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience. Although it would be years before most Greek cooking. Roasted Vegetable Moussaka - Recipe for Mediterranean vegetarian moussaka casserole with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce.

Veggie Moussakas instructions

1. Oil brush a large baking pan, and then toss in all the vegetables sprinkle Olive oil, salt and pepper, and bake at 180 degrees for 40 minutes. Once the vegetables are ready top with olive oil, parsley, cheese and set aside..
2. In a small blender add in the garlic, onion, sugar, salt, pepper and tomatoes and blend..
3. In a small sauce pot simmer for 1/2 hour at low heat and then add in the chopped parsley, a sugar stir and simmer for another 20 minutes. Once the sauce is ready start the layering process, vegetables, then add tomato sauce, then the second layer of vegetables and tomato sauce and continue until vegetables and sauce are finished..
4. Start the Bechamel sauce by adding in the butter to melt, and then the flour Stir in slowly the milk, egg yolk. (I usually add in a handful of cheese) and stir until it starts to thicken..
5. Once the sauce has thicken pour onto the vegetables..top off with the breadcrumbs and cheese by spreading the cheese first, and then the breadcrumbs. Bake at 180 degrees for 1 hour and until golden brown..
6. It took me just under two hours to make this dish, due to the baking process. But it was worth it…I hope you enjoy, if you decide to make this dish let me know how it turned out. Kali Orexi!!!!.

This recipe has been updated from the archives with new photos and a how-to cooking video. So you could cook more and use them the next day for something else. Just cover the porcini with boiling water, then set aside to rehydrate. Moussaka has to be the most quintessential of all the Greek dishes. It's what we remember from our holidays and of course food is just packed with memories.